It’s still summer and grilling season is in full swing. Also, it’s about time I post my favorite recipe for chicken shawarma. You can find the one for beef (or lamb or venison) here. This version was initially given to me by mom years and I’ve tweaked it a lot, cooked it at plenty of […]
This is an essential condiment or spread for Lebanese food. It is a must have for grilled chicken and shawarma, but is also great for fried foods. In Lebanon it is rare to find a table at a restaurant or a sandwich shop that does not have it. People are often surprised to learn that
Toom – Lebanese Garlic Sauce Read More »
Before there was rice, there was burghul. It was the staple grain in Lebanon and an essential part of the winter mouneh, the preserved, dried, pickled, foodstuff that sustained families through the cold winters in the mountains. Now, while rice is certainly popular in Lebanon and the whole region, burghul still commands a large presence
A Simple Pot of Burghul (Lebanese Cracked Wheat) Read More »
I’ve posted about Maui Nui Axis deer before here. In short it’s a delicious and densely nutrient and protein packed meat that is sustainably “raised” (since it is mostly wild) and harvested on the island of Maui, Hawaii. The leg roast is consistently my favorite cut due to its versatility and -relative to other cuts-
Venison (or Beef or Lamb) Shawarma Read More »
If you’ve ever had a good lamb shawarma wrap or have been to any Lebanese restaurant, chances are you have tried this simple sauce. It’s delicious on almost everything. Dip some fried cauliflower in it, roasted potatoes, grilled beef or lamb kebabs, fried fish, drizzle it on spiced rice and ground beef pilaf….the sour, nutty,
Taratoor – Lebanese Tahini Sauce Read More »
Kafta is a Lebanese kitchen cornerstone. Like Kibbeh it’s a dish, a recipe and a staple that can be made into various preparations. For minced meat to be Kafta it has to be spiced and flavored with onions and plenty of parsley. I am sure this is not written in stone anywhere and someone else’s
Kafta – Ground Meat with Onions and Spices Read More »
Having grown up eating chickpeas (hummus in Arabic) mashed with garlic, lemon juice and the all-important sesame paste (Tahini or Tahina) on a regular basis it was really interesting seeing how this dip took off in the last 10 years or so. It’s everywhere now, on every other restaurant/pub/diner/health food restaurant’s menu. This is both
Hummus bil Tahini – Creamy Chickpea, Lemon and Sesame Paste Dip Read More »
Until my mom visited recently and made this dish I had only used mung beans in a couple of simple soups and southeast Asian desserts. I never really thought of the mung beans with their Arabic name, M’ash. The traditional Lebanese way to use it is to cook it with lots of browned onions and cut
Mung Beans with Burghul (Burghul M’ash) Read More »
Almost more than any other Lebanese dish, I crave Kibbeh Nayeh the most and immediately request that my mom or grandmother make a plate of this iconic dish as soon as I am back home visiting. Growing up this was our typical Sunday lunch. Back then I honestly did not appreciate it as much and would’ve
Kibbeh Nayeh – Raw minced Beef and Burghul with Spices and Herbs Read More »
I just recently became an uncle. My brother and his wife welcomed their first baby into the family. Problem is all that has happened several thousand miles away, in Lebanon. It is customary to buy a ton of candies and sweets to offer the visitors and well-wishers when a baby is born. It’s also customary
Meghli – Lebanese Spice Pudding Read More »